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Hot yoghurt and broad bean soup

Silky hot yoghurt and broad bean soup, rich and gently tangy.
Bright dill on top, with a velvety, creamy spoonful every time.
Comforting, warm, and filling from first sip to last spoon.

soup ⏱ 70 min 410 kcal / portion 35.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Hot yoghurt and broad bean soup
v5 · rb0e705f985 20260727Z1751 50 g rice 500 g broad bean salt to taste white pepper to taste 🍳 ⏱ 5 min heat olive oil in a large pot and sauté onion, celery, and carrot until softened 🍳 ⏱ 30 min add thyme, bay leaves, and parsley and cover with water; bring to the boil then simmer gently 🍳 ⏱ 1 min boil broad beans, then drain and refresh under cold water skin the broad beans by pressing to pop out the beans; discard skins pass the stock through a sieve into a saucepan and discard vegetables and flavourings 🍳 ⏱ 20 min add rice to the sieved stock and simmer covered add half the skinned broad beans and some salt and white pepper, then blitz until completely smooth 🌀 whisk together yoghurt, garlic, and egg in a heatproof bowl 🌀 temper the yoghurt by gradually whisking in a ladleful of the hot soup until mixed in at least half; add slowly to avoid splitting 🍳 pour the tempered yoghurt into the soup, then warm on medium heat while stirring constantly; do not let it boil taste and add more salt and white pepper if you like ladle the soup into four shallow bowls and drop in the remaining broad beans 🔪 garnish generously with dill, chervil, and lemon zest and drizzle with remaining olive oil; add lemon juice if you like Hot Yogurt Soup 🥣 10 tbsp olive oil 1 piece onion 4 pieces celery 1 piece carrot 1 piece thyme 2 pieces bay leaf 30 g parsley 400 g greek yoghurt 2 pieces garlic 1 piece egg 3 tbsp dill 3 tbsp chervil lemon to taste olive oil, onion, celery, carrot thyme, bay leaf, parsley half remaining rice salt white pepper greek yoghurt, garlic, egg salt white pepper dill, chervil, lemon
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Preparation steps

  1. heat olive oil in a large pot and sauté onion, celery, and carrot for about 5 min until softened
  2. add thyme, bay leaves, and parsley and cover with water; bring to the boil then simmer gently for 30 min
  3. boil broad beans for 1 min, then drain and refresh under cold water
  4. skin the broad beans by pressing to pop out the beans; discard skins
  5. pass the stock through a sieve into a saucepan and discard vegetables and flavourings
  6. add rice to the sieved stock and simmer covered for 20 min
  7. add half the skinned broad beans and some salt and white pepper, then blitz until completely smooth
  8. whisk together yoghurt, garlic, and egg in a heatproof bowl
  9. temper the yoghurt by gradually whisking in a ladleful of the hot soup until mixed in at least half; add slowly to avoid splitting
  10. pour the tempered yoghurt into the soup, then warm on medium heat while stirring constantly; do not let it boil
  11. taste and add more salt and white pepper if you like
  12. ladle the soup into four shallow bowls and drop in the remaining broad beans
  13. garnish generously with dill, chervil, and lemon zest and drizzle with remaining olive oil; add lemon juice if you like

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